- Wash the nlack cabbage leaves thoroughly and remove the toughest central stem. Bring the water to the boil in a pot, salt it, and blanch the leaves for 2 minutes.
- Then immediately place them in cold water and ice to retain their vibrant colour.
- Drain the cabbage and transfer it to the jug of a food processor, together with the toasted nuts, oil and cooking water. Blend to a smooth cream, seasoning with salt as required.
- Cook the Farfalle no. 831 to an al dente texture in the cabbage cooking water.
- In the meantime, chop the almonds and slice the bread into cubes, then toast it in a pan with a drizzle of oil, the salt and the chilli. Once golden, add the grated orange zest, mix, and set aside on a plate.
- Drain the pasta and transfer to a bowl, mix in the black cabbage pesto, and finish with a generous sprinkle of the crumble. Garnish to taste with citrus zest or chilli.
Farfallewith black cabbage pesto and bread crumble with orange zest
N. 831
20 min
15 min
4 people
INGREDIENTS
Italian Wheat Farfalle no. 831 320 g
Black cabbage leaves 175 g
Extra virgin olive oil 60 g
Black cabbage cooking water 3 tbsp
Mixed toasted nuts (pine nuts, pistachios, walnuts) 40 g
Garlic 1/2
Salt to taste
For the crumble:
Almonds 15
Crusty home-style bread 2 slices
Salt 1 pinch
Organic orange 1/2
Extra virgin olive oil to taste
Chilli optional
PREPARATION
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Recommended pasta for this recipe
Farfalle
N. 831 - Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
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P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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